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Maison Bugnazet
A fresh eye
on the great terroirs
of Beaujolais.
An aesthete's vision laid on a granite Beaujolais. Edited from Lyon, vinified on site with Emilien.
01
The editor
Making wine as one signs a work.
Maximilien Haïbi
Founder, wine editor
Maison Bugnazet was born from Maximilien Haïbi's will to bring a fresh eye to the great terroirs of Beaujolais — Morgon, Fleurie, Moulin-à-Vent.
Coming from outside the wine establishment, Maximilien chose audacity: to act as a wine editor. He sets the soul of the domain, demands exacting choices — restructuring, living soils — and treats each cuvée's aesthetics like a collector's piece.
No Wine Spectator scores, no numbers. Rather a meeting, a name given to each bottle as one titles a book.
02
The vigneron
A great wine is made in the vines first.
Emilien
Partner vigneron
For technical work, the maison leans on the precise craft of Emilien, partner vigneron, who orchestrates the manual labour through the seasons.
This alliance — an aesthete's entrepreneurial vision on one side, rigorous technical mastery on the other — gives birth to wines that are honest, precise, and squarely turned toward pleasure.
I trust the technical hand to experts. Emilien watches over our vines daily with absolute rigor. That teamwork — between my vision and his field expertise — is what creates the Bugnazet quality.
03
The terroir
A land of pink granite.
Beaujolais is a land of granite. That pink, friable, crystalline soil gives the gamay its mineral grain and freshness.
The maison works three historic appellations — Morgon, Moulin-à-Vent, Fleurie — plus a red and a white Beaujolais-Villages. Each cuvée has its own visual, its name, its story.
Morgon
Granite, depth
Moulin-à-Vent
Structure, ageing
Fleurie
Floral, silky
Beaujolais-Villages
Fruity red
Beaujolais blanc
Crisp Chardonnay